Blogger Widgets Blogger Widgets ¡Mira que luna......! Look at that moon....! Resources for learning English: TODAY RECIPE FROM BBC LEARNING ENGLISH Cheese and fig quiche

!Mira que luna! Look at that moon! Resources for learning English

!Mira que luna! Look at that moon! Resources for learning English
Fernando Olivera: El rapto.- TEXT FROM THE NOVEL The goldfinch by Donna Tartt (...) One night we were in San Antonio, and I was having a bit of a melt-down, wanting my own room, you know, my dog, my own bed, and Daddy lifted me up on the fairgrounds and told me to look at the moon. When "you feel homesick", he said, just look up. Because the moon is the same wherever you go". So after he died, and I had to go to Aunt Bess -I mean, even now, in the city, when I see a full moon, it's like he's telling me not to look back or feel sad about things, that home is wherever I am. She kissed me on the nose. Or where you are, puppy. The center of my earth is you". The goldfinch Donna Tartt 4441 English edition

Friday, December 31, 2010

TODAY RECIPE FROM BBC LEARNING ENGLISH Cheese and fig quiche

Cheese and fresh fig quiche


Cheese and fig quiche





Ingredients

  • 1 sheet of ready-made shortcrust pastry (brisée pastry)
  • 250g Gorgonzola piccante (blue cheese) (or as I prefer, 250 gr. duetto (gorgonzola + mascarpone))
  • 4 fresh black figs + 4 fresh green figs (or 8 fresh green figs)
  • 300 ml fraiche créme (whipping cream) (or double cream)
  • 100 ml milk
  • 2 egg yolks + 1 egg
  • salt (and pepper or muscat nuss, if you like! I don’t)

Instructions

  1. Chop the gorgonzola in to pieces
  2. Put the cheese, cream, milk, eggs and seasoning in a bowl and whisk together. (by hand or use a liquidizer)
  3. Preheat the oven to 180c
  4. Grease a 25cm tart tin with butter
  5. If you think the shortcrust pastry is too thick, then, on a lightly floured surface roll out the pastry
  6. Line the tart tin with the pastry and prick it with a fork
  7. Cover with greaseproof paper and fill with baking beans
  8. Transfer to the oven and bake ‘blind’ for about 10/12 minutes
  9. Remove the beans and paper (and turn the oven temperature up to 200c)
  10. Pour the cheese and cream mixture into the tart case and top with slices of unpeeled figs
  11. Transfer to the oven to bake for 35/40 minutes or until golden brown
  12. Remove and cool slightly before serving


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